German-Style Chicken Tagine with Aerated Batter
A twist on traditional German cuisine, this recipe combines the flavors of tagine with the crispiness of an aerated batter.
Ingredients
- ●1 1/2 pounds chicken breast
- ●2 teaspoons tagine spice
- ●1 cup aerated flour
- ●3/4 cup water
- ●1/2 teaspoon saltto taste
- ●1/4 teaspoon black pepperto taste
- ●2 tablespoons olive oil
- ●1 medium onion
- ●3 cloves garlic
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a large bowl, whisk together aerated flour, salt, and black pepper.
- 3
Gradually add in water, whisking until smooth.
- 4
Add in tagine spice and whisk until combined.
- 5
Dredge chicken breast in the batter, making sure it's fully coated.
- 6
Heat olive oil in a large oven-safe skillet over medium-high heat.
- 7
Sear the chicken breast for 2-3 minutes on each side, or until golden brown.
- 8
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through.
- 9
While the chicken is cooking, sauté the onion and garlic in a separate skillet over medium heat until softened.
- 10
Once the chicken is done, remove it from the oven and let it rest for 5 minutes.
- 11
Serve the chicken with the sautéed onion and garlic, and garnish with fresh herbs if desired.